Instructions

Sprinkle chicken with celery salt and lemon pepper. In frypan, place 4 tablespoons butter and melt over medium heat. Add chicken and cook, turning, about 10 minutes or until brown on both sides. Remove chicken to 3-quart casserole. Arrange artichoke hearts and peas and onions in and around chicken. In same fry pan, add remaining 2 tablespoons butter to drippings. Add mushrooms and green onion; saute about 3 minutes or until tender but not brown. Sprinkle flour over vegetable mixture and stir in oregano, chicken broth and wine. Simmer 2 minutes or until smooth and thickened. Pour sauce over chicken and vegetables. Cover and bake in oven at 375F about 25 minutes, or until fork can be inserted in chicken with ease. Gradually add yogurt, stirring constantly and heating thoroughly. Serve over rice. Garnish with cherry tomatoes, lemon twists and parsley sprigs.